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Main Dish:

Homemade Fluffy Pancakes

Yield: Serves 6 (Serving size 2 pancakes)


  • 1 c. all-purpose flour
  • 4 tsp. baking powder
  • 1/4 tsp. salt
  • 3 Tbsp. sugar
  • 1 c. milk
  • 2 Tbsp. butter, unsalted
  • 2 large eggs, separated


  1. Melt butter and set aside to cool.

  2. In medium size mixing bowl, combine flour, salt, sugar, and baking powder. Stir in milk.

  3. Separate egg yolks from whites, reserving whites in a small mixing bowl.

  4. Add yolks and cooled butter to milk mixture.

  5. Beat egg whites with electric mixer until soft peaks form, gently fold into batter.

  6. Let batter rest.

  7. Spray heated griddle with canola oil cooking spray and preheat to medium heat

  8. Pour approximately 1/3 c. of batter onto griddle to form pancakes. Cook for 2 to 3 minutes, or until bubbles on surface begin to pop and edges appear dry.

  9. Flip over to cook other side for approximately 1 minute.

  10. Serve with choice of syrup or fruit toppings.


Contributed by: Marion, Fresenius Medical Services of Pearlridge, Aiea, Hawaii

Nutrition Per Serving
Calories 178
Protein 6 g
Carbohydrate 24 g
Total Fat 6 g
Saturated Fat 3 g
Trans Fat 0 g
Cholesterol 84 mg
Potassium 103 mg
Phosphorus 93 mg
Sodium 300 mg